Fusilli with Mustard Greens and Currants
Photo: Ian Bagwell; Styling: Dan Becker
Time: 30 minutes. We've taken the classic Italian pasta combination of spinach, sweet dried currants, and garlic, and kicked it up with robust mustard greens.
How to Make It
Step 1
1
Cook pasta as package directs.
Step 2
2
Meanwhile, toast pine nuts in a large, dry frying pan over medium heat; set aside. Add oil to pan, then add garlic and chile flakes. Cook, stirring, until fragrant, 1 minute. Add currants, the greens with water clinging to them, and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve with cheese.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
3/4 pound whole-wheat fusilli
3/4 pound mustard greens, chopped and rinsed
1/3 cup pine nuts
2 tablespoons olive oil
4 sliced garlic cloves
1/4 teaspoon red chile flakes
1/3 cup dried currants
1/2 teaspoon kosher salt
Freshly shredded parmesan cheese
